Minimalist Japanese Recipe: YUDOFU (BOILED TOFU)
Nothing brings comfort and warmth like simple, warm tofu. It’s the perfect dish when you’re feeling tired or have a loss of appetite. Using a high quality tofu and konbu will allow you to taste the nuanced flavors and umami of konbu dashi (kelp broth).
Cook time: 5 mins | Servings: 1-2 | Vegan
Ingredients
- 1 block tofu (~300g) (either momen (firm) or kinu (silken))
- Palm size konbu (kelp)
- Pinch of salt
Instructions
- Cut the tofu into bite size cubes.
- Add the tofu, konbu and salt in a pot and add enough water to cover. Cook over low heat until it starts to boil. Remove the konbu and serve.
OPTIONS
- Use 2 tsp of dashi powder instead of the konbu.
- Try with a simple sauce (mix 1:1 soy sauce and sake), ponzu or with shichimi togarashi (seven spice blend).
- Add unflavored miso instead of salt to make miso soup.
- Add flavored miso (such as yuzu miso) for the tofu.
- Add cold, pre-cooked rice and soy sauce and reheat until boiling. Add a beaten egg, turn off the heat and serve once the egg has cooked to make tofu zosui (rice porridge).
